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Stuffed Bitter Melon Soup - Canh Khổ Qua Nhồi Thịt
Servings 4 People
Ingredients
- 1 Pound Pork Neck Bones
- 4 Bitter Melons ( Each about 8"-9" long or a little bit longer than the width of your hand stretched out - Cut evenly into 4 pieces )
In a bowl mix the ground pork with the following:
- 1 Pound Ground Pork ( Do not buy the lean ground pork )
- 1/4 Teaspoon Salt
- 1/8 Teaspoon sugar
- 1/2 Teaspoon Totole Chicken Flavor Soup Base Mix
- 1 Teaspoon Fish Sauce
- 1/8 Teaspoon Black Pepper
- 1 Tablespoon Chopped Shallots
- 1 Tablespoon Chopped Green Onions ( Bottom white part only )
- 3 Tablespoons Cooked Chopped Wood Ear Mushrooms ( Soak in hot water for 10 minutes then chop )
- 1/4 Cup Plus 2 Tablespoons Cooked Chopped Glass or Mung Bean Noodles ( Soak in hot water for 10 minutes then chop )
For the broth:
- 12 Cups water
- 1 Teaspoon Salt
- 3 Tablespoons Totole Chicken Flavor Base Mix
- 1 Teaspoon sugar
Garnish with:
- Chopped Cilantro
- Chopped Green Onions
Dipping Sauce
- Fish Sauce
- Chopped Red Thai Chili
Instructions
- Parboil the bones. Place the bones in a pot with enough water to cover. Bring the water to a boil. Then slightly reduce the heat to prevent over boiling and boil the bones for 5 minutes.
- Remove the bones from the pot and rinse under cold water. Drain and set aside.
- Soak the mung bean ( vermicelli) glass noodles and the wood ear fungus mushrooms in hot water for 10 minutes. Drain and quickly rinse under cold water. Then rough chop and set aside.
- In a large bowl mix together the ground pork with the salt, sugar, totole chicken flavor base mix, fish sauce, black pepper, shallots , bottom part of the green onions, chopped wood ear mushrooms and the chopped noodles
- Cut the bitter melons into quarters . Remove and discard the end caps.
- Use a knife to remove the inner parts of the melons. Then use your thumb to push it out or use your knife to twist it out.
- Stuff the melons with the meat mixture.
- In a large pot pour in the 12 cups of water. Add in the salt, the totole chicken flavor soup base mix and sugar. Bring to a boil. Then add in the pork neck bones and bring back to a boil. Reduce the heat to simmer, cover the pot with a lid and simmer for 20 minutes.
- Then add the stuffed melons to the pot and bring to a boil. Cover the pot with a lid and reduce the heat to simmer for another 20 to 25 minutes.
- The soup can be served with or without the pork neck bones.
- Garnish with some chopped cilantro and chopped green onions. Sprinkle on some black pepper.
- Serve with white rice and a dipping sauce. Fill a small dipping bowl with some fish sauce and add some chopped thai chili .
Notes
